BEST HOT COCOA BRAND RECIPES

GLUTEN-FREE HOT CHOCOLATE MIX - DAIRY-FREE HOT CHOCOLATE ...

Gluten-Free Hot Chocolate Mix - Dairy-Free Hot Chocolate ... image

This simple gluten-free hot cocoa mix with a dairy-free option will be a new staple in your house. You are going to love this gluten free hot chocolate!

Provided by Chrystal Carver

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 3

Number Of Ingredients 5

Ingredients

2 cups granulated sugar
1 cup unsweetened cocoa
1/2 cup non-fat dry milk powder (omit for dairy free version or use dried coconut milk powder)
1 teaspoon salt
Optional: 2 teaspoons vanilla bean powder (or add vanilla to the hot liquid)

Steps:

Whisk all ingredients in a medium mixing bowl. Store in airtight container or glass jar in the cupboard.
When you're ready to make your hot cocoa. Add 3 heaping teaspoons to 8-10 ounces of hot water or hot milk for a creamier version.
If you are making the dairy free version add cocoa mix to 8 ounces of plain hot water, or dairy-free milk.

Nutrition Facts : Calories 203 calories, CarbohydrateContent 47 grams carbohydrates, CholesterolContent 1 milligrams cholesterol, FatContent 1 grams fat, FiberContent 2 grams fiber, ProteinContent 3 grams protein, SaturatedFatContent 0 grams saturated fat, ServingSize 3 teaspoons, SodiumContent 231 grams sodium, SugarContent 42 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 0 grams unsaturated fat

GLUTEN-FREE HOT CHOCOLATE MIX - DAIRY-FREE HOT CHOCOLATE ...

Gluten-Free Hot Chocolate Mix - Dairy-Free Hot Chocolate ... image

This simple gluten-free hot cocoa mix with a dairy-free option will be a new staple in your house. You are going to love this gluten free hot chocolate!

Provided by Chrystal Carver

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 3

Number Of Ingredients 5

Ingredients

2 cups granulated sugar
1 cup unsweetened cocoa
1/2 cup non-fat dry milk powder (omit for dairy free version or use dried coconut milk powder)
1 teaspoon salt
Optional: 2 teaspoons vanilla bean powder (or add vanilla to the hot liquid)

Steps:

Whisk all ingredients in a medium mixing bowl. Store in airtight container or glass jar in the cupboard.
When you're ready to make your hot cocoa. Add 3 heaping teaspoons to 8-10 ounces of hot water or hot milk for a creamier version.
If you are making the dairy free version add cocoa mix to 8 ounces of plain hot water, or dairy-free milk.

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Instead of using coffee and rum, I let cinnamon shine in this tiramisu. It's best if eaten within two days—if it even lasts that long! —Cathy Geniti, Saratoga Springs, New York
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For hot cocoa, in a small saucepan, mix cocoa, sugar and water until smooth. Bring to a boil; cook, stirring constantly, 2 minutes. Stir in milk until blended; transfer to a shallow bowl. Cool completely., For tiramisu, in a heatproof bowl of a stand mixer, whisk egg yolks and 1/2 cup sugar until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 2-3 minutes., Remove from heat. With the whisk attachment of a stand mixer, beat on high speed until thick and pale yellow, about 5 minutes. Add mascarpone; beat on medium speed until smooth, scraping down sides of bowl as needed., In another bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold whipped cream into mascarpone mixture., To assemble, spread a third of the cream mixture into a 13x9-in. baking dish. Quickly dip half of the ladyfingers halfway into cooled cocoa; arrange over cream. Repeat layers. Spread with remaining cream mixture. Sprinkle with chocolate chips and cinnamon. Refrigerate, covered, at least 8 hours or overnight.

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